A fresh and zesty salsa made with tomatillos, cilantro, jalapeño or serrano chiles, and garlic.
15 minutes
A fresh and zesty salsa made with tomatillos, cilantro, jalapeño or serrano chiles, and garlic.
Tomatillos, Husked, rinsed
0 lb
pinches
Jalapeño Chiles, Seeded, sliced
each
Cilantro, Chopped
cups
Garlic Clove, Sliced
each
1. Prepare Tomatillos
Start by removing the husks from the tomatillos and giving them a good rinse. Place the cleaned tomatillos in a saucepan and add just enough water to barely cover them, along with a pinch of salt.
2. Cook Tomatillos
Bring the water to a boil, then lower the heat and let it simmer for about 4 to 5 minutes until the tomatillos are just soft. You’ll know they’re ready when they are tender but still holding their shape.
3. Blend Ingredients
Once the tomatillos are cooked, drain them, making sure to reserve the cooking liquid. Measure out ½ cup of this liquid and pour it into your blender. Add the seeded and sliced chiles, chopped cilantro, sliced garlic, and a bit of salt to the blender as well. Now, add the cooked tomatillos to the blender and blend briefly. The goal is to retain a coarse texture, so don’t overdo it.
4. Adjust Salsa
After blending, taste the salsa and adjust the salt if needed. Let the salsa sit for a little while to allow the flavors to meld and thicken. If you find the salsa too thick, you can thin it out by adding a bit more of the reserved cooking liquid.
Choose fresh, firm tomatillos with dry, intact husks. Remove the husks and rinse the tomatillos to remove the sticky residue.
Use fresh lime juice to balance the richness of the tomatillos. Start with a small amount and adjust to taste.
Use fresh cilantro and add it toward the end of blending to maintain color and flavor. Include some stems but avoid the thicker parts.
Roast tomatillos and any peppers or onions to develop depth of flavor. Aim for a nice char without burning.
Add salt incrementally and consider a pinch of ground cumin for an earthy note.
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